You wouldn’t think of Scandinavian cuisine when you want to treat yourself to an elegant meal in Bangkok, given that the city’s fine-dining scene is mostly preoccupied with Thai or French fare. But Elg Bangkok is hoping to redefine your fine-dining habits.
Helming this Scandinavian-inspired restaurant is Chef Kananon “Benz” Kondee, who lived in Norway since he was 14 years old, and worked in restaurants in the town of Trondheim right out of culinary school. Now back in his home country, Chef Benz is taking all he learned from the Land of the Midnight Sun to create dishes that feature the simple and classic flavor profiles of Northern European fare.
Situated on Soi Sukhumvit 71 in Phra Khanong, Elg Bangkok is an intimate space with an open kitchen and a dining area that can accommodate a limited number of eight to ten guests per round. Here, the young chef serves dishes the likes of which you cannot easily find in the city.
The menu changes every few months and is based on the season. Spring (Vår), priced at B2,955++, is currently served, and includes nine courses that each feature clean and mild flavors, and barely seasoned ingredients—elements that characterize Norwegian fare.
Kicking off the meal is Pinne Brød, a toasted yeast-free bread that, according to Chef Benz, is a go-to food for Norwegians when going camping. The bread is served with salted butter on the side, which helps drive the appetite.
The next course, Langoustine, comprises two bites: lobster meat poached in apple juice and served on beetroot bread, and tail meat poached in butter. This is followed by a hearty Beetroot and Barley Risotto.
The next course is Plukkfisk, which is basically a cold salad that Norwegians make out of leftover fish. At Elg, Chef Benz combines cod and trout with mashed potatoes, which he then cooks as deep-fried balls. Our favorite dish, Fjord Trout, is cooked using sous vide, which gives the meat a beautifully moist texture. Roe on the side adds an interesting chewiness to the dish.
The main course is Picanha, which features perfectly marbled second-cut meat with morel mushroom soup, beetroot puree, sous vide potatoes, fermented carrots and olive oil.
A lingonberry mousse follows the meat, setting up your palate for Floating Pancake with Brown Cheese, a dense dessert served with tart raspberry gel. Then you have a rhubarb and strawberry tart with kaffir lime ice cream, as well as a chocolate stuffed with fruit gel.
The restaurant is open every day (except Wednesday) from 18:00 to 21:00. For more information and reservations, contact 06 3109 9909 or LINE (@elgbkk).